The food at restaurants contains an amount of fat, sugar and salt that you'd never put in at home if you didn't know better and valued health over flavor. For example, my mashed potatoes, 3 "A" sized ones have a 1/4th cup butter, half cup of cream, 2 slices of cheese, the grease from the sausages, and enough salt to buy such a meal in the 1600s. Most normal home cooks would just top the pile with a tiny slice of butter and pinch of salt.
You need to learn to reach the bliss point without unbalancing it and do so before your first heart attack. Another issue I notice is people try to reach way too far. They try to make ultra fancy meals before they understand the basic methods and pairings. Growing up pretty poor I made the mistake of mixing potatoes and noodles alot in soups. If someone here can pull that off, power to you but I can't. Something as simple as bitter Obsidian stout with a salty steak can ruin the pair even if each is fine on it's own.